easy caramel sauce

So, I have this weird obsession with caramel on baked things and nothing else – maybe in ice cream but that’s the only other place.

Hold on, maybe I’m just obsessed with caramel. Damn it.

This caramel doesn’t require a candy thermometer, is made of four ingredients, and you’ve probably got all the ingredients in your pantry. You can add bourbon too if you want but it’s not “required”.

Errm, so I’ve just been making all of the things from Molly on the Range over here and forgot that I had my own blog. This week we made butternut squash soup – huzzah (!) and some brownies with rosemary buttercream frosting AND apple spice doughnuts.

I had to get rid of the brownies because I was eating them all.

I drizzled the caramel all over the doughnuts and then Dan ate them all in TWO DAYS.

Other things I’ve been doing recently:

1. Binge watching the first five episodes of Westworld.
2. Trying to figure out to do with all the roasted squash in my fridge.
3. Miserably failing at developing a fluffy pumpkin scone recipe.
4. Drooling over cake decorating kits that I don’t need because #teamcake but also ridiculous because I can’t decorate a cake to save my life.
5. Eating my body weight in sauerkraut.
6. Wishing I had a bag of those cute PB cups that have jack o’ lantern designs on them from Justin’s but like.. let’s not kid ourselves I would eat them all in one sitting (sigh).

 

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Easy Caramel Sauce

Author: Dana Zychowski, adapted from Minimalist Baker

Active Time:                    Total Time: 

30 minutes                         8 hours

 

Servings: 16

Recipe Type: Sauce, Dessert

 

Ingredients:

• 1/4 cup water
• 1/2 cup brown sugar
• 1 can full fat coconut milk, refrigerated overnight
• 1/4 tsp salt
• 1 TBSP bourbon, optional

 

Directions:

1. After the you’ve let the coconut milk sit in the fridge overnight, start by removing the cream that has settled out on top. You should get about one cup worth.
2. Heat water and brown sugar in a medium saucepan over high heat. Boil for 10 minutes, whisking a few times. Remove from heat, whisk in the cream from the top of the canned coconut milk. Reduce the heat to medium and boil for an additional 3-5 minutes. Remove from heat and whisk in salt and bourbon (optional).
3. Pour into a glass jar and allow to cool to room temperature. One the mixture has cooled, place in the fridge and let sit for an additional 2-4 hours before serving*.
4. Store refrigerated in an air tight container for up to 2 weeks.

 

Side Notes:

*You can enjoy the sauce right away, but it will thicken the longer it sits in the fridge.